homemade creme fraiche

Nik Sharma

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I started the weekend with an unexpected random trip to West Virginia where we stopped by Harper’s Ferry to stretch our feet a little and walked around the old historical town. We strolled around the area and then walked across the train tracks while the dog pulled his leash to sniff everything in sight. I was fascinated to learn how many times and how high the tide waters have risen and flooded the surrounding area. There’s a a bit of wildlife too, we saw a couple of large turtles, ducks and deer. I was hoping that it would be a bit greener but it looks like the South in our area is having a slower start to spring.
Our finale to the weekend ended a little more energetically with a half-marathon for St. Patrick’s Day. However, all the energy spent at our side involved waking up early and cheering and yelling to support our three friends that ran in it. Though our days are sunny and warm, the early mornings and late evenings are still a bit cool to be in shorts. We celebrated their marathon completion with a big brunch and a few mimosas. Somehow the combination of mimosas and running several miles just do not sound right but does flow well.
Preparing homemade creme fraiche is easy and the store bought varieties can be expensive. So why not make it at home? Made the night before, this cream will last good in the refrigerator for at least a week. Use it in cakes or over fresh fruit mixed in with a little sugar or honey and it will always succeed in delighting your taste buds.
creme fraiche

ingredients

1 cup whipping cream
1 to 2 tablespoons fresh low fat buttermilk

With a fork whisk the whipping cream and buttermilk together for about 1 minute. Pour the contents into a glass bottle and cover the top with cling film. Leave overnight (maximum 8hours) at room temperature. The creme fraiche will be thick and creamy in consistency. Cover the bottle with a lid and store in the refrigerator for up to one week. 

12 Responses

  1. I've never made Creme Fraiche and admit a little fear of overnight on the counter! But why not? Great photos, too. Hope you had a great weekend! Is a half in your near future?

  2. Don't be nervous, it's very similar to making yogurt except you use buttermilk for the fermenting bacteria and milk for the substrate. And of course don't leave it out for more than 8 hours.

  3. Your photos are lovely…homemade creme fraiche sounds like a lovely idea! Bookmarking this, just in case I need to make it 🙂

  4. I'm eager to give this a try!

    I have watched my sisters run marathons – and have been exhausted by it! Not as much as them, I know – but it's tiring to be a fan!

  5. It is funny to read this recipe, as I am French, and more precisely from Normandy, the french region of the crème fraîche !
    We used to prepare it with fresh milk from the farm when we were in holidays at our grand parents'.
    It is a pleasure to see that it is appreciated all over the world !

  6. Didn't know creme fraiche was that easy to make! Thanks for sharing. And lovely photos too 🙂

  7. I'm a huge fan of creme fraiche! In fact, I sent my husband to the store to get creme fraiche and he came back with sour cream because the other was TOO expensive! Good for him! So thanks so much for this helpful recipe! I'll definitely be giving it a try.

  8. That is great! Yes, I am surprised as to how expensive it is when it is so easy to make. Let me know how it works out for you.

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